Pumpkin Chocolate Chip Pancakes
Warm up with a stack of these pumpkin chocolate chip pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup and you are in for one delicious start to your day.
In a large mixing bowl, combine milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
In a separate mixing bowl, combine AP flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice blend. Mix well.
Next, add the chocolate chips to the dry ingredients.
Combine the wet and dry ingredients and fold them together just until a batter forms.
Heat a skillet over medium heat and add some butter to the pan.
Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan.
Cook the pancakes until they’re golden brown on both sides.
Repeat for all of the batter.
Serving: 1serving, Calories: 189kcal, Carbohydrates: 22g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 382mg, Potassium: 177mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3339IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 2mg